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Siefarth C, Tran TB, Mittermaier P, et al. Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality. Foods. 2014;3(2):318-335doi: 10.3390/foods3020318.
Siefarth, C., Tran, T. B., Mittermaier, P., Pfeiffer, T., & Buettner, A. (2014). Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality. Foods (Basel, Switzerland), 3(2), 318-335. https://doi.org/10.3390/foods3020318
Siefarth, Caroline, et al. "Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality." Foods (Basel, Switzerland) vol. 3,2 (2014): 318-335. doi: https://doi.org/10.3390/foods3020318
Siefarth C, Tran TB, Mittermaier P, Pfeiffer T, Buettner A. Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality. Foods. 2014 May 15;3(2):318-335. doi: 10.3390/foods3020318. PMID: 28234322; PMCID: PMC5302359.
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